Medi Chicken Salad with Honey Roasted Veggies and Herb Aioli

Method:

Roast it

1. Preheat oven to 220°C (or 200°C fan bake).
2. Dice potatoes 2cm.
3. Toss on lined tray with oil.
4. Roast on the lower rack for 25-30 minutes, until golden and tender.
5. Slice capsicum 2cm and cut carrot in half lengthways and slice 1cm.
6. Toss capsicum and carrot with oil and honey on a second lined oven tray.
7. Roast on upper rack for 20 minutes, until tender.

Prep it

1. Pat chicken dry and slice 1cm.
2. Combine Mediterranean spices together in a small bowl.
3. Toss chicken in a bowl with Mediterranean spices.
4. Lightly season with salt and pepper.

Cook it

1. When veggies have 15 minutes cook time remaining, heat oil in a medium fry pan on medium-high.
2. Cook chicken for 6-8 minutes, tossing occasionally, until golden and cooked through.

Finish it

1. Toss roasted veggies with spinach and almonds.

Eat it

1. Top potatoes with roasted veggies and chicken.
2. Dollop over aioli.
3. Dinner is ready!

Tips:

Switch capsicum for parsnip or any other in season vegetables over the winter months.